Heat oil in heavy large saucepan over medium heat. Add onion, carrots and garlic; sauté until softened, about 12 minutes.

Add beef and sausages to pan; sauté until cooked through, breaking up meat with back of spoon, about 5 minutes.

Add remaining ingredients. Cover and simmer until flavors blend and sauce measures about 5 cups, stirring occasionally, about 15 minutes.

Discard bay leaf. Cool.

Preheat oven to 350°F.

Cook noodles in large pot of boiling salted water until almost tender, about 7 minutes. Drain; cover with cold water.

Combine ricotta and ¾ cup Parmesan cheese in medium bowl. Mix in spinach. Season to taste with salt and pepper. Mix in eggs.

Drain pasta and pat dry.

Spread ½ cup sauce over bottom of 13x9-inch glass baking dish.

Place 5 noodles over sauce, overlapping to fit.

Spread half of ricotta-spinach mixture evenly over noodles.

Sprinkle 2 cups mozzarella cheese evenly over ricotta-spinach mixture.

Spoon 1 ½ cups sauce over cheese, spreading with spatula to cover (sauce will be thick).

Repeat layering with 5 noodles, remaining ricotta-spinach mixture, 2 cups mozzarella and 1 ½ cups sauce.

Arrange remaining 5 noodles over sauce.

Spread remaining sauce over noodles.

Sprinkle remaining ¾ cup mozzarella cheese and ¼ cup Parmesan cheese evenly over lasagna.

(Can be prepared up to 1 day ahead. Cover tightly with plastic wrap and refrigerate.)

Cover baking dish with aluminum foil.

Bake lasagna 40 minutes; uncover and bake until hot and bubbly, about 40 minutes.

Let lasagna stand 15 minutes before serving.